New Seasons Market
“Fresh” is the word at Portland, Ore.-based New Seasons Market,
an operator of 20 supermarkets in Oregon, Washington and
Northern California, with another four locations underway. It would
be a good idea to throw in “mind-boggling” too.
“To ensure customers have lots of options, New Seasons’
stores have anywhere form 70 – 130 dishes every day, depending
on each unique location,” says Tracy Hardin, group director of
merchandising for deli and bakery. Depending on location, food is
prepared by the chain’s very own chefs from scratch at its central
kitchen and on on-site in each store, Hardin adds.
“Customers can choose from inventive New Seasons chef-
prepared offerings, unique to every store,” relays Hardin. “Some
examples include ramen and hot wok bars, self-serve salad bars,
hot bars with new options daily, made-to-order sandwiches, or
a Latin American grill featuring Arepas. New Seasons also offers
Certified Organic and Non-GMO Project Verified breads baked
daily, and well-stocked grab-and-go options at all of our stores.
Customers can take all of it to go – or stay and enjoy indoor and
outdoor seating. At some stores, there’s even the option to enjoy it
alongside a pour of wine or beer.”
“You go into New Seasons, you see the same people coming
in, different dayparts, day in and day out, for breakfast, lunch and
dinner,” says Johnson. “They also tout the local, telling you which
meat and produce came from this farm, we use these eggs, etc.
That makes a real difference to the consumer. They know it is fresh.
They know it is local. That gives it a halo of better-for-you.”